A simple yet deeply flavorful Hyderabadi egg curry where hard-boiled eggs are simmered in a rich, sweet gravy made from slow-cooked onions. This comforting dish is a weeknight staple, perfect with hot rotis or steamed rice.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(Serving includes 1 cup of curry with 2 eggs.)
A traditional Goan sweet made from rice flour, coconut, and rich jaggery. This steamed cake has a dense, fudgy texture and is fragrant with cardamom, perfect for festivals or as a teatime treat.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Aromatic Basar mein Anda with Goan Dodo & tangy pickle. A protein-packed, soul-satisfying delight!
This sindhi dish is perfect for dinner. With 937.97 calories and 20.150000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Kashmiri Red Chilli Powder
(Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and add 6 cups of water and 0.5 tsp salt. Ensure the eggs are submerged.
Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool.
Peel the eggs carefully and make 2-3 shallow diagonal slits on each one. This helps them absorb the gravy flavors.
2
Shallow Fry the Eggs
Heat 1 tbsp of vegetable oil in a wide pan or kadai over medium heat.
Add the slit hard-boiled eggs. Sprinkle a pinch of turmeric powder and red chilli powder over them.
Gently toss and fry for 2-3 minutes until they develop a light golden, slightly crisp layer. This prevents them from breaking in the curry.
Remove the eggs from the pan and set them aside.
3
Create the Onion Base
In the same pan, add the remaining 3 tbsp of oil. Heat it over medium-low heat.
Add the thinly sliced onions. Cook them patiently, stirring frequently, for 15-20 minutes.
Continue cooking until the onions are deeply golden brown, soft, and have released their natural sweetness. This slow cooking is the key to the dish's flavor.
4
Build the Masala
Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and 1 tsp of salt. Stir and cook for another minute until the spices are fragrant.
5
Simmer the Curry
Pour in 1.5 cups of warm water and stir well, scraping the bottom of the pan to release any flavorful bits.
Bring the gravy to a gentle boil. Reduce the heat to low.
Carefully place the fried hard-boiled eggs into the gravy.
Cover the pan and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the rich flavors of the masala.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and stir gently to combine.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving to allow the flavors to meld.
Serve hot with roti, naan, or steamed basmati rice.
505cal
4gprotein
75gcarbs
23gfat
Ingredients
1 cup Rice Flour (Coarsely ground preferred for authentic texture)
1.5 cup Jaggery (Grated or powdered; dark palm jaggery is traditional)
1.5 cup Fresh Coconut (Finely grated)
1 cup Thick Coconut Milk (Use full-fat for richness)
1 cup Water (For making jaggery syrup)
2 tbsp Ghee (Plus extra for greasing the pan)
1 tsp Cardamom Powder (Freshly ground is best)
2 tbsp Cashews (Roughly chopped)
0.25 tsp Salt (To balance the sweetness)
Instructions
1
Prepare the Pan and Jaggery Syrup
Generously grease an 8-inch square or round pan with ghee and set it aside.
In a saucepan, combine the grated jaggery and 1 cup of water. Place over medium-low heat.
Stir occasionally until the jaggery completely dissolves, which should take about 5-7 minutes. Do not boil it.
Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Keep the syrup aside.
2
Create the Dodo Batter
In a large, heavy-bottomed pan or kadai (off the heat), add the rice flour, freshly grated coconut, and thick coconut milk.
Whisk these ingredients together until you have a smooth, lump-free paste.
Gradually pour in the strained jaggery syrup while continuously whisking to maintain a smooth consistency.
Stir in the salt to balance the flavors.
3
Cook the Mixture
Place the pan on the stove over medium-low heat. Begin stirring the mixture continuously with a sturdy spatula or wooden spoon.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Continue to cook and stir for about 25-30 minutes. The mixture will gradually thicken. It is crucial to stir constantly to prevent lumps and scorching at the bottom.
The mixture is ready when it becomes a thick, glossy mass that starts to pull away from the sides of the pan.
At this stage, add the 2 tbsp of ghee, cardamom powder, and chopped cashews. Mix vigorously for another 2-3 minutes until everything is well incorporated and the mixture is shiny.
4
Set and Steam the Dodo
Working quickly, transfer the hot dodo mixture into the greased pan. Use the back of a greased spatula to spread and flatten it evenly.
Prepare a steamer or a large pot with a rack and boiling water. Place the pan on the rack.
Cover and steam the dodo for 20 minutes on medium heat. If using a pressure cooker, do not use the whistle.
After 20 minutes, the dodo should be set. You can test it by inserting a toothpick; it should come out clean.
5
Cool and Serve
Carefully remove the pan from the steamer and let it cool on a wire rack. Allow the dodo to cool completely to room temperature, which can take at least 2-3 hours.
Do not attempt to slice it while warm, as it will be too soft and sticky.
Once fully cooled, run a knife along the edges of the pan to loosen the dodo. Invert it onto a cutting board or plate.
Cut into diamond or square-shaped pieces and serve.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
